3 Cheese Zucchini "Ravioli" with Roasted Tomato Basil Sauce #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Or possibly that is the manner in which I like to do it, yet then you all expertise much I love cheddar! Also, truly, I made us ravioli utilizing zucchini "noodles". I realize I am commonly about genuine article pasta, however you know, some of the time swapping veggies for carbs just works better. A tip however… serve this with bread. You know, for dunking into that hand crafted tomato sauce. <–oooops, you realized I'd sneak those carbs in some place!

Anyway, I feel like this is a quintessential method to go through every one of the zucchini that mid year has been offering us. That is to say, what could be superior to anything zucchini loaded down with not one, not two, however THREE cheeses. Answer? Nothing, this dish is so delightful even you pasta darlings out there will adore this formula.

Alright, here's the arrangement, I've been wracking my mind throughout the entire summer, attempting to think of some new and energizing zucchini plans. I feel like zucchini noodles have been done again and again. What's more, I feel like zucchini lasagna is a quite regular thing too. So then I got to intuition somewhat further and pondered about a cheddar stuffed zucchini ravioli thing.

Initially this formula should utilize genuine, bargain pasta, yet when I had the plan to utilize the zucchini noodles as pasta, I just realized I needed to join my two formula thoughts and make them into one. It's mid year and I feel like lighter dishes are invited… isn't that so? State yes!

Also try our recipe Better-Than-Takeout Cashew Chicken #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

INGREDIENTS

• 2 heirloom tomatoes, sliced
• 1 cup cherry tomatoes
• 4 cloves garlic, minced or grated
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• large handful fresh basil, roughly chopped
• 4 sprigs fresh thyme
• 1 pinch crushed red pepper flakes
• kosher salt and pepper
• 3 medium zucchini or summer squash
• kosher salt and pepper
• 1 cup whole milk ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup grated parmesan cheese
• 2 tablespoons chopped fresh basil

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. In a baking dish, layer the tomato slices, garlic, and cherry tomatoes. Add the olive oil, balsamic vinegar, basil, thyme, crushed red pepper, and a pinch each of salt and pepper. Toss lightly to combine. Bake for 15 minutes or until the tomatoes begin to burst. 
3. Meanwhile, make the ravioli. Using a mandolin or vegetable peeler, peel the zucchini into 1/4 inch wide strips and lay them flat on a paper towel lined counter. Sprinkle the zucchini with salt. 
4. In a medium bowl, combine the cheeses, basil, and a pinch each of salt and pepper. 
5. Grab 4 zucchini "noodles" and layer them to make a star. Start with 1 noodle, then add another to make a X. Now make another X with the remaining 2 noodles that will overlap with the current X (see above photo). Spoon about 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese.  Repeat with remaining zucchini and filling. 
6. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed though. Serve with fresh basil and grated parmesan. Enjoy!

Read more our recipe Cast Iron Flank Steak #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Source : bit.ly/2rRewlO